Baby showers are always such a blast because everyone is so freakin’ happy and the momma-to-be is beaming with joy. Oh, and it’s especially fun when the momma has a sweet tooth. 😉

My friend Caitlin’s sister had her baby shower not too long ago and wondered if I could supply some desserts. This was my chance to decorate treats in baby blue, yay! Caitlin asked if I could make any gluten free desserts. I immediately thought of my favorite meringue recipe.

For those of you who aren’t familiar with meringues, they’re a mixture of egg whites (or meringue powder) and sugar, whipped until stiff peaks form, then baked until they’re fragile enough to crack. The inside basically disappears and creates this hollow shell of a dessert. But it’s so sugary and sweet – you can’t go wrong with this yummy piece of heaven!

In the past, I’ve made Christmas tree meringue cookies, poop cookies, and, my personal favorite, meringue kisses. For the baby shower, I decided to make meringue pops in both blue and white.

Simply put, I separated the meringue mixture into two bowls, added blue food coloring to one bowl, scooped each bowl into two separate mixing bags, placed both bags into a larger piping bag, and began piping swirls (pinwheels) onto a parchment paper lined baking sheet.

Once these bad boys cooled after being baked, I used white chocolate to act as glue for the cake pop stick. And for the finishing touches, I tied a sweet little white bow onto each meringue pop.

After the baby shower, I got great feedback on how these were such a hit at the party! The fact that they’re gluten free, sweet, and can be personalized in many ways, um, sign me up! Let the creativity flow, friends!

Preheat oven to 250 degrees. Line a baking sheet with wax or parchment paper.

In a large mixing bowl, combine meringue powder, water, vanilla, and gradually add in the sugar, whipping on high speed for at least five minutes. The meringue mixture will be stiff and dry. When you raise the whisk, stiff peaks should form.

Using two smaller bowls, separate the mixture so it looks like the same amount in each bowl. This step can be eyeballed, no exact measurement is needed.

Add a few drops of blue food coloring to one bowl and use a spoon to incorporate the blue in completely. If you want a stronger, darker blue, add more drops.

Transfer the white meringue mixture into a piping bag, no tip is needed at this point.

Transfer the blue meringue mixture into a different piping bag, no tip is needed at this point.

Using a larger piping bag with a star tip, place the blue and white piping bags inside the larger piping bag.

Begin piping pinwheels onto the wax lined baking sheet. Start in the middle and work your way out. The pinwheels should be no more than the size of a baseball.

Bake in the oven for 60 minutes.

Remove from oven and let cool. Once the meringues have cooled completely, they should have a very fragile shell.

Flip over all meringues so the back side of the meringues are facing up.

Melt white chocolate in a microwavable bowl in the microwave at half power in 30 second increments.

Once melted completely, dip the top inch of a lollipop stick into the white chocolate and place on the back of one meringue. Let harden.